Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight.

Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.

Cut the vegetables into chunks roughly the width of the beef pieces. Thread the meat and vegetables onto double bamboo skewers. Drizzle the kebabs with some of the remaining marinade.

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally. Let rest for 5 minutes before serving.